Evaluation of antibacterial properties of aqueous extract of Cuminum cyminum and royal jelly in vitro

Authors

1 Department of Medicinal Plants, Kermanshah ACECR Institute of Higher Education, Kermanshah, Iran.

2 Department of Agriculture, Payame Noor University, Tehran, Iran

3 Student Research Committee, Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

Abstract

Cuminum cyminum and royal jelly are the medicines that used in Iranian traditional medicine and Cuminum cyminum is an excellent source of iron, manganese, potassium, zinc and to date, no adverse effects have been reported. On the other hand royal jelly is used in traditional medicine and has antibacterial, anticancer and antioxidant activities. Therefore, these two natural compounds can be used in the food and pharmaceutical industry. The antibacterial properties of the experiment were performed in 5 repetitions and 9 concentrations with positive control (chlorotrasycline) and the MUELLER-HINTON agar was used in four dilutions (32, 64, 128 and 256 mg/ml) to determine MBC[1] and MIC[2]. Then, disk diffusion method was used to determine size of bacterial growth. The results showed that Gram-positive bacteria were sensitive to both Cuminum cyminum and royal jelly extracts at concentrations above 64 mg / ml and more sensitivity was observed to Cuminum cyminum..  Also the highest antibacterial effect was observed at 256 mg/ml against Staphylococcus aureus but gram-negative bacteria were resistant to both extracts.

Keywords

Honeybee Science Journal
Volume 11, Issue 20
October 2020
Pages 11-20

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